Raw Hippie Kelp Noodle Salad

Yo, check this witchcraft out: kelp noodles are calorie free. Seriously, I’m not making this up; they can bulk up your salad without adding calories. Just don’t get hung up on the ‘noodles’ bit. They don’t taste like noodles, they don’t taste like anything really, just a little salty and crunchy (like the people who enjoy them).

Since this salad has such a low-cal base, I felt free to go nuts with the nuts and drop seeds in here. It was delicious and filling. The pesto worked perfectly with it. If you have a ripe avocado (I didn’t) throw that sucker in.

Ingredients:

12oz package kelp noodles

7 medium carrots, shredded

3” piece Diakon, shredded

1 T hemp seeds

1 T sunflower seeds

1 T pumpkin seeds

¼ C peanuts

2 C chick pea sprouts

4 C baby kale

1 shallot

¼ C olive oil

¼ C water

¼ C pine nuts

¼ C nutritional yeast

salt

Instructions:

Soak kelp noodles in water for 5 minutes. Drain well and use a knife to chop the noodles in thirds.

Put the kelp in a mixing bowl, add the carrot, daikon, seeds, peanuts, chick peas and half of the kale.

To make the dressing: combine the remaining kale, shallot, olive oil, water, pine nuts, nutritional yeast and a punch of salt in a food processor. Pulse until you have a pesto. If it’s too thick, add more water.

Toss well with the ½ C -1 C of pesto. Save the rest of the pesto in a sealed container.